Boats Against the Current


The title of this blog comes from the closing sentence of The Great Gatsby by F. Scott Fitzgerald: "So we beat on, boats against the current, borne back ceaselessly into the past."

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Happy Little Pill — Troye Sivan

This song isn’t particularly good, but I’ve had it stuck in my head for days and I thought I might as well share the love. Enjoy the absurdity of autotuned prepubescent boys, embrace it, and repeat.

In case you need more songs stuck in your head, you can find additional tracks from Mr. Sivan’s debut EP on his webpage. He started as a youtube “star.” You can find that stuff here. Hannah Hart and Co “reviewed” this track a few weeks back. It’s worth watching. Finally, I’ll leave you with the rather gratuitous music video.

via SoundCloud / Troye Sivan

Hiking and post hiking

Palm Springs:n: a city in Southern California where wealthy gay men go to retire

  • Peg: What're you reading?
  • Josh: A History of Sexuality.
  • Peg: You're reading an erotic book?!
  • Josh: Nope.
  • Peg: How far are you?
  • Josh: About halfway.
  • Peg: What's it about?
  • Josh: I have no idea.
  • Note: Best description of Foucault ever.

Life Updates and a Recipe: Delightful

I leave for Palm Springs on Tuesday. A week of cognac under the desert stars, Lev Grossman’s The Magicians (one of the paperbacks that’s going into my luggage), and scrambling over the rocks in Joshua Tree. It’s gonna be great.

In other news, the job search continues, I went to a great pizza place in Virginia with Lisa (and met the CUTEST dogs/cats), my finger has mostly healed (#chefscar), I developed a roll of film, and I made scones and Turkish Delight (recipe below). 

Things that are making me happy this week: Regan’s Orange Bitters, Josh Thomas talking about gay pride, Turkish Vans, the 70 degree “pre-fall” weather.


  • 400 grams (about 1 3/4 cups) sugar 
  • 500 milliliters (about 2 cups) water, divided
  • 100 grams (about 3/4 cup) cornstarch, divided
  • 1/2 teaspoon baking powder
  • teaspoon orange blossom water
  • 1/4 teaspoon cinnamon
  • 25 grams (I used 3/4 cup) pistachios
  • 50 grams (I guesstimated) powdered sugar


  1. In a medium saucepan, combine 150 milliliters (3/4 cup) of the water with the sugar and heat until the mixture reaches 240° F (115° C).
  2. Next, mix 75 grams (a little over 1/2 a cup) of the cornstarch with the baking powder in a separate large saucepan, then whisk in the remaining 350 milliliters of water. Briefly bring the cornstarch mixture to a boil — just long enough so that the mixture thickens to the consistency of mashed potatoes (this is where I kind of messed up…be really careful with your heat).
  3. Take the cornstarch mixture off the heat and pour in the sugar syrup a little bit at a time, mixing to incorporate. (I find that using a handheld whisk makes this a lot easier and helps to ensure there are no lumps in the mixture.) Return the mixture to the heat and briefly bring it to a boil before turning the temperature to low.
  4. Let the mixture simmer for about 45 minutes, whisking frequently all the while. By the end of the 45 minutes, the mixture should have thickened considerably and turned light amber in color. Stir in the orange blossom water, cinnamon, and pistachios.
  5. Mix the remaining 25 grams of cornstarch with the powdered sugar, then line a sheet pan with parchment paper and dust it with about 1/3 of this enrobing mixture. Pour the hot mixture onto the prepared sheet pan and gently shake the pan to evenly distribute it.
  6. Leave the Turkish Delight to dry overnight. Use a sharp knife (oiled with a neutral-tasting oil like sunflower oil to prevent the candy from sticking) to cut the Turkish delight into small 1/2-inch cubes, and leave to dry for another day. Dust with the remaining enrobing mixture before storing the Turkish delight in an airtight box. It will keep for at least 2 weeks.
#recipe  #summer  
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